Table 3.

Effect of HHP on meat quality.

Source	Treatment Conditions	Results	Optimal Conditions	References
Frozen chicken breast meat	100, 200 and 300 MPa for 10 min Compression fluid: water	Below 200 MPa the water-holding capacity of meat increased.		[94]
Frozen chicken breast	100, 200, 300, 400, 500 and 600 MPa for 1 min or/and 3, 5, 7 and 9 min Compression fluid: propylene glycol and distilled water (30:70 v/v).	The parameters of color and texture have significantly enhanced under HHP.	500 MPa for 1 min	[95]
White chicken meat	50, 100, 200 or 300 MPa for 60, 120 or 180 s	Lower NaCl concentrations along with HHP treatment improved the color and texture of white chicken meat.	Color: 300 MPa and 1.5% NaClCooking loss: 100 MPa and 1.5% NaCl	[96]
Mackerel fillets	100, 300 and 500 MPa for 2 and 5 min	Lightness (L*) increased and redness (a*) decreased at 300 and 500 MPa. Hardness and springiness increased at 500 MPa.	Microbial inactivation: 500 MPa for 2 min and 300 MPa or 500 MPa for 5 min	[97]
Black tiger shrimp (Penaeus monodon)	100, 270 and 435 MPa for 5 min at room temperature	HHP increased the hardness, which showed a reduction trend during storage. Shelf life was extended to 15 days at 435 MPa, compared with 5 days in control sample.	435 MPa for 5 min	[98]
Eel (Anguilla japonica) Surimi	100, 200, 300, 400, 500 and 600 MPa for 15 min at 20 °C Compression fluid: water	Hardness, adhesiveness, and chewiness of surimi had significantly increased compared to control above 400 MPa.The hardness, adhesiveness, chewiness, and springiness of surimi showed a negative relationship with the α-helix and β-sheet, and a positive correlation with random coil and β-turn.	400 MPa for 15 min	[9]
Marinating Tan mutton	100, 200, 300 and 400 MPa for 15 min at 25 ± 1 °C Compression fluid: water	200 MPa can effectively enhance the tenderness of lamb leg meat. The lightness value increased significantly with the increasment of pressure	200 MPa for 15 min	[99]
Bovine (M. longissimus dorsi, LD) steaks	175 and 600 MPa for 3 and 10 min at room temperature	The visual appearance and texture of the meat have obviously changed at 600 MPa.	600 MPa	[100]
Frozen rabbit muscles	100, 200 and 300 MPa for 3, 9 and 15 min at 25 °C Compression fluid: water	200 MPa for 3 min was the threshold for effective HHP treatment under the used conditions.Above 200 MPa for 3 min helped to produce high yielding and juicy gel-type products.	Above 200 MPa	[101]
Eel surimi	100, 200, 300, 400,500 and 600 MPa for 15 min at 25 °C Compression fluid: water	The hardness, springiness, chewiness and cohesiveness have significantly increased above 400 MPa.The texture profiles of eel balls showed a negative relationship with the α-helix, β-sheet and SH content.	400 MPa	[36]
Berian dry-cured “salchichón” (DCS) and dry-cured loin (DCL)	600 MPa for 8 min and stored at 4 and 18 °C	The Listeria monocytogenes could be significantly ruduced under 600MPa for 8 min, the reductive speed is faster when storage temperature is at 18 °C.	600 MPa for 8 min and stored at 18 °C	[102]
Cooked fish batters from fresh tilapia (Oreochromis niloticus) fillets	UV-C treatment (UV25%, UV + HHP25%, UV50%, and UV + HHP50%) and HHP treatment (HHP25%, UV + HHP25%, HHP50%, and UV + HHP50%) HHP: 300 MPa for 5 min at 25 °C	The UV-C and HHP (signal treatment) could effectively retained the cooking loss, color and texture parameters, and salty taste reduced by 25%, whereas combined UV-C and HHP were not beneficial to its cooking loss and salty taste.	UV-C at 0.310 J/cm2 or HHP at 300 MPa for 5 min at 25 °C	[103]
Frozen skinless and boneless chicken breasts	300 MPa for 5 min after tumbling (HHP-T1); 600 MPa for 3 min to the final product (HHP-T2)	HHP-T1 enhanced cooking loss of the ready-to-eat chicken breasts, hardness and sensory; HHP-T2 could extend the shelf life.		[97]
Beef jerky	0.1 MPa (HHP-0.1), 100 MPa (HHP-100), 200 MPa (HHP-200), or 300 MPa (HHP-300); combined with HHP and moisture regulators at a pressure of 0.1 MPa (MR + HHP-0.1), 100 MPa (MR + HHP-100), 200 MPa (MR + HHP-200), or 300 MPa (MR + HHP-300)	The MR + HHP-200 samples showed the similarity of the tenderness to samples treated only with HHP-300; the addition of MR increased the water content of beef jerky.	MR + HHP-200	[104]